KR200349518Y1 - A structure of chamber cover in Electric oven - Google Patents

Abstract

The present invention relates to a chamber cover structure of an electric oven to allow the exhaust portion to be formed in the chamber cover to be radially formed at each corner of the chamber cover. The chamber cover structure according to the present invention includes a chamber cover 420 formed at a rear side of the cooking chamber 100 in which food is cooked and into and out of air; An air inlet 420a formed in the center of the chamber cover 420 to suck air in the cooking chamber 100; It is formed on each corner of the side of the chamber cover 420, and comprises an exhaust unit 420b for discharging the heated air into the cooking chamber 100. In addition, the exhaust part 420b is perforated to be radially inclined about the center of the chamber cover 420, and the exhaust part 420b may discharge the same amount of air as the amount of air sucked into the porous part 420a. It is characterized in that the perforation is formed to have an area equal to the area of the porous portion (420a). According to the present invention as described above, there is an advantage that the thermal energy is three-dimensionally transferred to the workpiece in the cooking chamber through the exhaust in four directions formed in each corner portion of the chamber cover.

Description

A structure of chamber cover in electric oven

The present invention relates to an electric oven, and more particularly, to a chamber cover structure of an electric oven that allows the exhaust portion formed in the chamber cover behind the cooking chamber to be radially formed at each corner of the chamber cover.

Electric oven is a cooker product that can cook a variety of food by increasing the output by using various types of heating sources to cook a large amount of food quickly and evenly.

1 is a side cross-sectional view of a conventional convection type electric oven.

Referring to FIG. 1, the front door 11 of the cooking chamber 10 is installed on the front side of the cooking chamber 10, and the rear side of the cooking chamber 10 sucks the air inside the cooking chamber 10 and the cooking chamber 10 again. The heater chamber 30 for discharging the furnace is installed.

The heater chamber 30 has a motor 20 for driving the convection fan 40 to be described below, and a convection fan 40 coupled to the rotating shaft 21 of the motor 20 to generate air circulation and the Convection heater (50) positioned around the convection fan (40) to generate heat, and the back plate (32) forming the rear of the cooking chamber 10, that is, the back of the cooking chamber 10 in front of the heater The chamber cover 42 is installed to secure the space of the chamber 30.

In the central portion of the chamber cover 42 is formed with a plurality of holes inlet 42a for sucking the air in the cooking chamber 10 by the convection fan 40, the heater chamber 30 in the left / right An exhaust part 42b for discharging the heated air back into the cooking chamber 10 by the convection fan 40 is formed of a plurality of holes from the upper side to the lower side.

In addition, the lower surface of the cooking chamber 10 is provided with a tray 12 in which the workpiece is located, and the electric chamber 90 having a plurality of parts is formed on the cooking chamber 10.

An upper portion of the electric field chamber 90 includes a stirrer pan 60 which transfers heat generated from the upper heater 61 to be described below into the cooking chamber 10 and a sheath heater which generates heat by applying power. A plurality of parts are installed, such as a heater 61, a halogen heater 62 that transmits radiant heat, and a heater cover 63 that surrounds and protects the halogen heater 62.

Such a plurality of heaters, that is, a plurality of heating sources are provided to increase the output of the electric oven to quickly and evenly cook the food to be cooked, evenly cooked food to cook a variety of food characteristics To make it possible.

In addition, the electric chamber 90 is provided with an upper fan 70 for discharging the gas inside the cooking chamber 10, and a blow fan 64 for discharging hot air from the electric chamber 90 to the outside. Is installed more. In addition, a lower heater 80 that performs the same function as the upper heater 61 is installed below the cooking chamber 10.

On the other hand, referring to the operation of the electric oven having the configuration as described above, the heat generated from the upper heater 61 and the lower heater 80 by the application of the power and the radiant heat of the halogen heater 62 to the cooking chamber 10. Delivered. In addition, depending on the type of food, the microwave may be further radiated.

In addition, the convection fan 40 inside the heater chamber 30 is rotated by the motor 20 to suck the air in the cooking chamber 10, heated by the convection heater 50, and then again into the cooking chamber ( 10) Perform hot air circulation to discharge the inside.

To this end, the air inside the cooking chamber 10 is sucked through the intake portion 42a processed in the rear wall of the cooking chamber 10, that is, the center of the chamber cover 42, and inside the heater chamber 30. Hot air is formed by the convection fan 40 connected by the motor 20 and the rotation shaft 21 and the convection heater 50 installed around the convection fan 40. That is, the motor 20 rotates the convection fan 40 together with the operation of the electric oven, and at the same time, the convection heater 50 operates to generate heat for heating ambient air.

The convection fan 40 sucks the surrounding air into the heater chamber 30 through the intake portion 42a of the chamber cover 42 and blows the air into the cooking chamber 10. Therefore, the ambient air heated by the heat generated by the convection heater 50 circularly installed around the convection fan 40 forms hot air forcedly circulated by the convection fan 40.

The hot air is blown into the cooking chamber 10 through the exhaust wall 42b formed at the rear wall of the cooking chamber 10, that is, the left and right sides of the chamber cover 42, by the convection fan 40. There is a forced convection which supplies the heat energy required for cooking the food.

On the other hand, the heat of the plurality of components provided in the electrical equipment room 90, that is, the electric oven is operated to operate the heated state of the upper heater 61, halogen heater 62 and the like used as a heating source 90 Outside air is sucked and cooled through an inlet port (not shown) formed in a left / right plate (not shown) forming an external appearance of the fan. 90) It is discharged through an exhaust port (not shown) in the upper front.

However, the exhaust part 42b of the chamber cover 42 formed at the rear of the cooking chamber 10 is formed only at the left / right side, and the hot air of the heater chamber 30 is blown only at the left / right side. Therefore, the hot air is not evenly transmitted to the cooked material in the cooking chamber 10, and thus the food to be cooked is not cooked evenly.

An object of the present invention for solving the above problems, it is to provide a chamber cover structure of the electric oven so that the exhaust portion is formed in each corner of the side of the chamber cover forming the rear wall of the cooking chamber.

1 is a side cross-sectional view of a conventional electric oven.

Figure 2 is a front view showing a chamber cover of a conventional electric oven.

Figure 3 is a side sectional view of an electric oven employing a preferred embodiment of the present invention.

Figure 4 is a front view of the electric oven chamber cover employed a preferred embodiment of the present invention.

5 is a schematic view showing the air circulation of FIG. 4.

Explanation of symbols on the main parts of the drawings

100. ..... galley 110. ..... door

120. ..... Tray 200. ..... Motor

210. ..... Rotating shaft 300. ..... Heater chamber

320. ..... Backplate 400. ..... Convection fan 420. ..... Chamber cover 420a. ..... Intake 420b. ..... exhaust 500. ..... convection heater 600. ..... steamer fan 610. ..... upper heater 620. ..... halogen heater 630. ..... Heater cover 640. ..... Blow fan 700. ..... Upper fan 800. ..... Lower heater 900. .....

The chamber cover structure of the electric oven according to the present invention for achieving the object as described above is formed in the rear of the cooking chamber in which food is cooked, the chamber cover through which air is introduced; A perforated part formed in the center of the chamber cover to suck air in the cooking chamber; It is formed on each corner of the side of the chamber cover, characterized in that it comprises an exhaust unit for discharging the heated air into the cooking chamber.

The exhaust part may be perforated to be radially inclined about the center of the chamber cover.

The exhaust part may be perforated to have an area equal to that of the intake part so as to discharge the same amount of air as the amount of air sucked into the intake part.

According to the present invention, there is an advantage that the heated air in the heater chamber is discharged in three dimensions through the exhaust in the four directions of the chamber cover.

Preferred embodiments of the present invention as described above will be described in detail with reference to the accompanying drawings.

3 is a perspective view of an electric oven employing a preferred embodiment of the present invention, Figure 4 is a front view of the electric oven chamber cover according to a preferred embodiment of the present invention. And, Figure 5 is a schematic view showing the air circulation of the electric oven chamber cover according to a preferred embodiment of the present invention.

As shown in these drawings, in the electric oven according to the present invention, a door 110 that is opened and closed from the top to the bottom of the cooking chamber 100 is installed, and inside the cooking chamber 100 at the rear of the cooking chamber 100. A heater chamber 300 is installed to suck air and discharge the air back into the cooking chamber 100.

The heater chamber 300 has a motor 200 for driving the convection fan 400 to be described below, and a convection fan 400 coupled to the rotating shaft 210 of the motor 200 to generate air circulation and the Convection heater 500 is disposed around the convection fan 400 to generate heat.

In addition, a chamber cover 420 is installed at the rear of the cooking chamber 100 to secure a space of the heater chamber 300. In more detail, a space of the heater chamber 300 is secured to the back plate 320 forming the rear surface of the cooking chamber 100 and protrudes forward to partition the heater chamber 300 and the cooking chamber 100. Is formed.

In the central portion of the chamber cover 420, an intake portion 420a for sucking air in the cooking chamber 100 by the convection fan 400 is formed of a plurality of holes, and the heater chamber 300 is formed at each corner of the side surface. The exhaust portion 420b for discharging the heated air back into the cooking chamber 100 by the convection fan 400 is formed in a radially perforated radial center.

In more detail, each hole vertical surface of the exhaust portion 420b having a substantially rectangular shape is formed toward the center of the chamber cover 420, and each hole is formed to be inclined gradually to have a large inclination angle toward each corner portion. . This is to allow the heated air discharged through the exhaust part 420b to be smoothly circulated into the cooking chamber 100.

In addition, in order to make the amount of air sucked through the area of the intake unit 420a and the amount of air discharged through the area of the exhaust unit 420b similar to each other, the size of each hole of the exhaust unit 420b is the intake unit. It is preferred to be molded larger than each hole size of 420a.

On the other hand, the lower surface of the cooking chamber 100 is provided with a tray 120 in which the workpiece is placed, and a lower heater 800 made of a sheath heater that generates heat by applying power. In addition, an electrical equipment chamber 900 having a plurality of components is formed on the cooking chamber 100.

The electric heater 900 has an upper heater that performs the same function as the stirrer pan 600 and the lower heater 800 which transfers heat generated from the upper heater 610 to be described below into the cooking chamber 100. 610, and a plurality of parts are installed, such as a halogen heater 620 for transmitting radiant heat and a heater cover 630 surrounding and protecting the halogen heater 620.

Such a plurality of heaters, that is, a plurality of heating sources are provided to increase the output of the electric oven to quickly and evenly cook the food to be cooked, evenly cooked food to cook a variety of food characteristics To make it possible.

In addition, the electrical equipment chamber 900 is provided with an upper fan 700 for discharging gas inside the cooking chamber 100, and a blow fan 640 for discharging hot air from the electrical equipment chamber 900 to the outside. Is installed more.

On the other hand, referring to the operation of the electric oven having the configuration as described above, the heat generated from the upper heater 610 and the lower heater 800 by the application of power and the radiant heat of the halogen heater 620 to the cooking chamber 100. Delivered. In addition, depending on the type of food, the microwave may be further radiated.

In addition, the convection fan 400 inside the heater chamber 300 is rotated by the motor 200 to suck the air in the cooking chamber 100, heated by the convection heater 500, and then again into the cooking chamber ( 100) Perform a hot air circulation to discharge the inside.

To this end, the air inside the cooking chamber 100 is sucked through the rear wall of the cooking chamber 100, that is, the intake unit 420a processed at the center of the chamber cover 420, and inside the heater chamber 300. Hot air is formed by the convection fan 400 connected by the motor 200 and the rotation shaft 210 and the convection heater 500 installed around the convection fan 400.

That is, the motor 200 rotates the convection fan 400 together with the operation of the electric oven, and at the same time, the convection heater 500 operates to generate heat for heating ambient air. The convection fan 400 sucks air around the inside of the heater chamber 300 and blows the air into the cooking chamber 100. Therefore, the ambient air heated by the heat generated from the convection heater 500 installed in a circular shape around the convection fan 400 forms hot air forcedly circulated by the convection fan 400.

The hot air is blown into the cooking chamber 100 through the exhaust portion 420b formed in the corners of the chamber cover 420 by the convection fan 400 to the electric chamber 900. In addition to the heat of the heaters installed as a heating source, it undergoes forced convection to supply heat energy required for cooking of the workpiece.

More specifically, as shown by an arrow in four directions through the exhaust portion 420b of each corner portion of the chamber cover 420 as shown in FIG. 5, the cooking chamber 100 is circulated in three dimensions. Thermal energy is evenly transmitted.

The scope of the present invention is not limited to the above-exemplified embodiments, and many other modifications based on the present invention may be made by those skilled in the art within the above technical scope.

The chamber cover structure of the electric oven according to the present invention, as described in detail above, was to radially perforate the exhaust portion in each corner of the chamber cover to be able to cook the dishes inside the cooking chamber.

Accordingly, since the heat transferred from the upper heater, the lower heater, and the halogen heater to the cooking chamber and the hot air heated inside the heater chamber are circulated through the convection fan which is three-dimensionally discharged in four directions of the exhaust part, various types of heating are performed. By increasing the output power, the various foods cooked in the cooking room can be cooked quickly and evenly, thus increasing the reliability of the product and improving the purchasing desire for the product.

Claims (3)

A chamber cover formed at a rear side of the cooking chamber in which food is cooked and into and out of air; A perforated part formed in the center of the chamber cover to suck air in the cooking chamber; The chamber cover structure of the electric oven is formed on each side of the side of the chamber cover, including an exhaust for discharging the heated air into the cooking chamber. The method of claim 1, wherein the exhaust unit, Chamber cover structure of the electric oven, characterized in that the perforated radially inclined formed around the center of the chamber cover. The method according to claim 1 or 2, wherein the exhaust portion, The perforated chamber cover structure, characterized in that the perforation is formed to have the same area as the area of the intake portion to discharge the same amount of air sucked into the intake portion.